Free Online Recipes
 |  

Sign Up login
 
 

Slow-Cooker Barbecue Brisket Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Slow-Cooker Barbecue Brisket

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 T. packed light brown sugar
1 1/2 T. chipotle chile powder
2 t. ground cumin
1 t. celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 1/2 to 5 lbs. point-cut beef brisket, trimmed (fat cap intact)
1 1/4 c. ketchup
1/4 c. apple cider vinegar
 
1 T. Worcestershire sauce
Potato salad and cornbread, for serving (optional)

Instructions
Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.


Originally Submitted
8/7/2013





0 Out of 5 from 0 reviews

You can add this Slow-Cooker Barbecue Brisket recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.